Sexy Spring Soup
By: Shoshanna Levy
Published: May 14, 2011

The season is oh-so-brief, but asparagus is one of the brightest stars of spring. Grilled, steamed, sauteed, the possibilities are endless. This tasty and fleeting spring veggie also happens to be loaded with beneficial nutrients such as; vitamin A and K, folate, potassium, and antioxidants. So go ahead and enjoy this simple and nutrient rich seasonally inspired soup!
	 
Spring Asparagus Soup
2 lbs fresh asparagus, ends removed, and chopped into 1-2 inch pieces
1 vidalia onion, chopped
3 cloves garlic, minced
4 cups chicken or veggie broth (homemade is best)
1 tablespoon unrefined, virgin coconut oil
Salt and pepper to taste
2 tablespoons chopped fresh chives
Ground black pepper
Directions: In a large soup pot on medium heat, saute onion and garlic in coconut oil, adding salt and pepper to taste. Saute until the onion becomes translucent. Add the asparagus to the pot, and cover with the chicken broth. Cover the pot with a lid and boil the asparagus until soft and tender. In a medium sized frying pan, saute prosciutto for 5 minutes, set aside. Transfer the soup to a food processor and process until smooth. Pour into soup bowls and sprinkle with ground pepper and chives.

Comments:
Denise
May 14, 2011

Is the sauteed Prosciutto to make the kitchen smell good?